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Some Chemical, Physical and Sensory Properties of Muffin Cakes with Blueberries (Vaccinium sp.)

Year 2017, Volume: 15 Issue: 2, 130 - 138, 11.08.2017
https://doi.org/10.24323/akademik-gida.333664

Abstract

Blueberries (Vaccinium corymbosum L.) are considered to be a part
of a healthy diet owing to their content of phenolic compounds and dietary
fiber. In this study, blueberries (8, 16 and 24%) were added to muffin cake
mixes and the effects of blueberries addition to some chemical, physical and
sensory properties of cakes were investigated. The soluble dietary fiber,
insoluble dietary fiber, total dietary fiber, total phenolic contents and
antioxidant activity values of cakes increased by an increase in the amount of
blueberries in cake formulations (p<0.05).
Soluble, insoluble and total dietary fiber contents of control cakes were 0.94,
0.21 and 1.15% respectively and these contents increased to 2.81%, 3.47% and
6.28% in cakes with 24% blueberries. Total phenolic contents and antioxidant
activity values of were 44.97 mg GAE/ 100g and 2.3 µmol TE/ 100g in control
cakes and 107.14 mg GAE/ 100g and 18.22 TE/ 100g in cakes with 24% blueberries,
respectively. Crust L and b values of cakes reduced (p<0.05) by
an increase in the blueberries contents of cakes while crust a value was not affected (p>0.05). On
the other hand, crumb a value
increased (p<0.05) by the addition of blueberries while crumb L and b values were decreased (p<0.05). Cakes with 24% blueberries had
lower (p<0.05) specific volumes than others, and volume index values
decreased (p<0.05) by increasing blueberries contents in cakes. All cakes
had similar (p>0.05) symmetry and uniformity indices. Although the samples liked
equally (p>0.05) by the panelists in terms of overall acceptability, cakes with
24% blueberries had lower (p<0.05) scores in texture and chewiness. In
conclusion, it is recommended not to exceed 24% blueberries content in cake
formulations.

References

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  • [2] Tosun, İ., Yüksel, S., 2003. Üzümsü meyvelerin antioksidan kapasitesi. Gıda 28(3): 305-311.
  • [3] Yılmaz, İ., 2010. Antioksidan içeren bazı gıdalar ve oksidatif stres. İnönü Üniversitesi Tıp Fakültesi Dergisi 17(2): 143-153.
  • [4] Derviş, E., 2011. Oral antioksidanlar. Dermatoz 2(1): 263-267.
  • [5] Gök, V., Kayacıer, A., Telli, R., 2006. Hayvansal ve mikrobiyal kaynaklı doğal antioksidanlar. Gıda Teknolojileri Elektronik Dergisi 2: 35-40.
  • [6] Tosun, İ., Karadeniz, B., 2005. Çay ve çay fenoliklerinin antioksidan aktiviteleri. Ondokuz Mayıs Üniversitesi Ziraat Fakültesi Dergisi 20(1): 78-83.
  • [7] Aydemir, B., Karadağ Sarı, E., 2009. Antioksidanlar ve büyüme faktörleri ile ilişkisi. Kocatepe Veteriner Dergisi 2(2): 56-60.
  • [8] Çaylak, E., 2011. Hayvan ve bitkilerde oksidatif stres ile antioksidanlar. Tıp Araştırmaları Dergisi 9(1): 73-83.
  • [9] Howard, L.R., Clark, J.R., Brownmiller, C., 2003. Antioxidant capacity and phenolic content in blueberries as affected by genotype and growing season. Journal of the Science of Food and Agriculture 83: 1238-1247.
  • [10] Kalt, W., McDonald, J.E., Donner, H., 2000. Anthocyanins, phenolics, and antioxidant capacity of processed lowbush blueberry products. JFS: Food Chemistry and Toxicology 65(3): 390-393.
  • [11] Connor, A.M., Luby, J.J., Tong, C.B.S., Finn, C.E., Hancock, J.F., 2002. Genotypic and environmental variation in antioxidant activity, total phenolic content, and anthocyanin content among blueberry cultivars. Journal of the American Society for Horticultural Science 127(1): 89-97.
  • [12] Zheng, Y., Wang, C.Y., Wang, S.Y., Zheng, W., 2003. Effect of high-oxygen atmospheres on blueberry phenolics, anthocyanins, and antioxidant capacity. Journal of Agricultural and Food Chemistry 51: 7162-7169.
  • [13] Dragovic-Uzelac, V., Savic, Z., Brala, A., Levaj, B., Kovacevic, D.B., Bisko, A., 2010. Evaluation of phenolic content and antioxidant capacity of blueberry cultivars (Vaccinium corymbosum L.) Grown in the Northwest Croatia. Food Technology and Biotechnology 48(2): 214-221.
  • [14] Bunea, A., Rugina, D.O., Pintea, A.M., Sconta, Z., Bunea, C.I., Socaciu, C., 2011. Comparative polyphenolic content and antioxidant activities of some wild and cultivated blueberries from Romania. Notulae Botanicae Horti Agrobotanici Cluj-Napoca 39(2): 70-76.
  • [15] You, Q., Wang, B., Cheng, F., Huang, Z., Wang, X., Luo, P.G., 2011. Comparison of anthocyanins and phenolics in organically and conventionally grown blueberries in selected cultivars. Food Chemistry 125: 201-208. [16] Asp, N.G., 1987. Dietary fiber-definition chemistry and analytical determination. Molecular Aspects of Medicine 9(1): 17-29.
  • [17] Smolin, L.A., Grosvenor, M.B., 1997. II. Energy-containing Nutrients. In Nutrition: Science and Applications, 2nd Edition, Edited by F. L. Orlando, Saunders College Publishing, USA.
  • [18] Nilüfer, D., Boyacıoğlu, D., 2003. Süt Ürünlerinde Diyet Liflerinin İngrediyen Olarak Kullanımı, Süt Ürünlerinde Yeni Eğilimler Sempozyumu, 22-23 Mayıs, İzmir, Türkiye, s. 239-244.
  • [19] Chen, H.C., Camire, M.E., 1997. Recovery of anthocyanins, pectin, and dietary fiber from cull lowbush blueberries. Journal of Food Quality 20: 199-209.
  • [20] Marlett, J.A., Cheung, T.F., 1997. Database and quick methods of assessing typical dietary fiber intakes using data for 228 commonly consumed foods. Journal of the American Dietetic Association 97(10): 1139-1151.
  • [21] Dreher, M.L., 2001. Dietary Fiber Overwiew. In Handbook of Dietary Fiber, Edited by: S.S., Cho and M.L., Dreher, Marcel Dekker, Inc., USA.
  • [22] Tuncel, B.N., Demirci, M., 2006. Farklı sıcaklık derecelerinde depolanan hamurların kek kalitesi üzerine etkilerinin araştırılması, Türkiye 9. Gıda Kongresi, 24-26 Mayıs, Bolu, Türkiye, s.521-522.
  • [23] Köklü, G., Özer, M.S., 2008. Pandispanya yapımında bazı yüzey aktif maddelerin kek nitelikleri üzerindeki etkileri, Çukurova Üniversitesi Fen Bilimleri Enstitü Dergisi 19(2): 78-87.
  • [24] AOAC, 1990. Association of Official Analytical Chemists. “Official Methods of Analysis”, 15th ed. AOAC, Washington, DC., USA.
  • [25] AOAC, 1995. Association of Official Analytical Chemists. “Total, Insoluble and Soluble Dietary Fiber in Food—Enzymatic-Gravimetric Method (Method 991.43) MES-TRIS Buffer”. Official Methods of Analysis, 16th ed. AOAC International, Gaithersburg, MD., USA.
  • [26] Işık, F., 2013. Salça Üretim Atıklarının Tarhana Üretiminde Kullanımı. Doktora Tezi, Pamukkale Üniversitesi, Fen Bilimleri Enstitüsü, Gıda Mühendisliği Anabilim Dalı, Denizli.
  • [27] Singleton, V.L., Orthofer, R., Lamuela-Raventos, R.M., 1999. Analysis of total phenols and other oxidation substrates and antioxidants by means of Folin-Ciocalteu Reagent. Methods of Enzymology 299: 152-178.
  • [28] Thaipong, K., Boonprakob, U., Crosby, K., Cisneros-Zevallos, L., Byrne, D.H., 2006. Comparison of ABTS, DPPH, FRAP, and ORAC assays for estimating antioxidant activity from Guava fruit extracts. Journal of Food Composition and Analysis 19: 669-675.
  • [29] Anonymous, 1995. The Manual of Hunter-Lab Mini Scan XE Colorimeter. Virginia: HunterLab Cooperation, U.S.A.
  • [30] AACC, 2000. Approved methods of the American Association of Cereal Chemists. Methods 10-91, 44-19, 46-13, 55-30, 56-11 (10th ed.). American Association of Cereal Chemists, Inc. St. Paul, Minnesota, USA.
  • [31] Cho, W.J., Song, B.S., Lee, J.Y., Kim, J.K., Kim, J.H.; Yoon, Y.H., Choi, J.Il., Kim, G.S., Lee, J.W., 2010. Composition analysis of various blueberries produced in Korea and manufacture of blueberry jam by response surface methodology. Journal of the Korean Society of Food Science and Nutrition 39(2): 319-323.
  • [32] Yemmireddy, V.K., Chinnan, M.S., Kerr, W.L., Hung, Y.C., 2013. Effect of drying method on drying time and physico-chemical properties of dried rabbiteye blueberries. LWT- Food Science and Technology 50: 739-745.
  • [33] De Souza, V.R., Pereira, P.A.P., Da Silva, T.L.T., Lima, L.C.O., Pio, R., Queiroz, F., 2014. Determination of the bioactive compounds, antioxidant activity and chemical composition of Brazilian blackberry, red raspberry, strawberry, blueberry and sweet cherry fruits. Food Chemistry 156: 362-368.
  • [34] Golding, J.B., Blades, B.L., Satyana, S., Jessupa, A.J., Spohr, L.J., Harris, A.M., Banos, C., Davies, J.B., 2014. Low dose gamma irradiation does not affect the quality, proximate or nutritional profile of ‘Brigitta’ blueberry and ‘Maravilla’ raspberry fruit. Postharvest Biology and Technology 96: 49-52.
  • [35] Aksoylu, Z., Çağındı, Ö., Köse, E., 2015. Effects of blueberry, grape seed powder and poppy seed incorporation on physicochemical and sensory properties of biscuit. Journal of Food Quality 38: 164-174.
  • [36] Cemeroğlu, B., 1986. Meyve ve Sebzelerin Bileşimi, Meyve ve Sebze İşleme Teknolojisi. Editörler: Cemeroğlu, B. ve Acar, J., Gıda Teknolojisi Derneği Yayın No: 6, Ankara, 506s.
  • [37] Toledo, I., Burlingame, B., 2006. Biodiversity and nutrition: A common path toward global food security and sustainable development. Journal of Food Composition and Analysis 19: 477-483.
  • [38] Lohachoompol, V., Srzednicki, G., Craske, J., 2004. The change of total anthocyanins in blueberries and their antioxidant effect after drying and freezing. Journal of Biomedicine and Biotechnology 5: 248-252.
  • [39] Topuz, A., Özdemir, F., 2004. Influences of gamma irradiation and storage on the capsaicinoids of sun-dried and dehydrated paprika. Food Chemistry 86: 509-515.
  • [40] Klimczak, I., Malecka, M., Szlachta, M., Gliszczynska-Swiglo, A., 2007. Effect of storage on the content of polyphenols, vitamin C and the antioxidant activity of orange juices. Journal of Food Composition and Analysis 20: 313-322.
  • [41] Michalczyk, M., Macura, R., Matuszak, I., 2009. The effect of air-arying, freze-drying and storage on the quality and antioxidant activity of some selected berries. Journal of Food Processing and Preservation 33: 11-21.
  • [42] Fang, Z., Bhandari, B., 2011. Effect of spray drying and storage on the stability of bayberry polyphenols. Food Chemistry 129: 11139-1147.
  • [43] Korus, A., 2011. Effect of preliminary processing, method of drying and storage temperature on the level of antioxidants in kale (Brassica oleracea L. var. acephala) leaves. LWT- Food Science and Technology 44: 1711-1716.
  • [44] Marlett, J.A., McBurney, M.I., Slavin, J.L., 2002. Position of the American Dietetic Association: Health implications of dietary fiber. Journal of American Dietetic Association 102(7): 993-1000.
  • [45] Çelik, İ., Işık, F, Gursoy, O, Yılmaz, Y., 2013. Use of Jerusalem artichoke (Helianthus tuberosus) tubers as a natural source of inulin in cakes. Journal of Food Processing and Preservation 37: 483-488.
  • [46] Gupta, M., Bawa, A.S., Semwal, A.D., 2009. Effect of barley flour incorporation on the instrumental texture of sponge cake. International Journal of Food Properties 12: 243-251.
  • [47] Oliete, B., Perez, G.T., Gomez, M., Ribotta, P.D., Moiraghi, M., Leon, A.E., 2010. Use of wheat, triticale and rye flours in layer cake production. International Journal of Food Science & Technology 45: 697-706.
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Yaban Mersini İlaveli Muffin Keklerin Bazı Kimyasal, Fiziksel ve Duyusal Özellikleri

Year 2017, Volume: 15 Issue: 2, 130 - 138, 11.08.2017
https://doi.org/10.24323/akademik-gida.333664

Abstract

Yaban mersini (Vaccinium sp.),
antioksidan aktiviteye katkı sağlayan fenolik maddeler ve diyet lifi yönünden
zengin bir meyve çeşidi olması nedeniyle sağlıklı diyetin bir parçası olarak
kabul edilmektedir. Bu çalışmada muffin keklere, miks ağırlığı üzerinden %8,
%16 ve %24 oranlarında yaban mersini ilave edilmesinin keklerin bazı kimyasal,
fiziksel ve duyusal özellikleri üzerine etkileri incelenmiştir. Çalışmada yaban
mersini ilavesiyle keklerin çözünür, çözünmeyen ve toplam diyet lifi, toplam
fenolik madde ve antioksidan aktivite değerlerinde önemli (p<0.05) artışların
olduğu bulunmuştur. Çözünür, çözünmeyen ve toplam diyet lifi oranları kontrol
keklerde sırasıyla %0.94, %0.21 ve %1.15 iken %24 yaban mersini ilaveli
keklerde sırasıyla %2.81, %3.47 ve %6.28’e yükselmiştir. Toplam fenolik madde
ve antioksidan aktivite değerleri de kontrol kekler için sırasıyla 44.97 mg
gallik asit eşdeğeri (GAE)/ 100g ve 2.3 µmol Trolox eşdeğeri (TE)/ 100g, %24
yaban mersini ilaveli kekler için ise 107.14 mg GAE/ 100g ve 18.22 TE/ 100g
olarak tespit edilmiştir. Yaban mersini oranındaki artış keklerin dış L ve b
renk değerlerinde azalmaya (p<0.05) neden olurken a değerinde önemli bir değişim saptanmamıştır. İç renkte ise keke
ilave edilen yaban mersini oranı arttıkça L
ve b değerlerinin yine azaldığı, a değerinin ise arttığı (p<0.05) tespit
edilmiştir. Çalışmada %24 yaban mersini ilaveli kekin spesifik hacim değerinin
diğerlerinden önemli derecede (p<0.05) düşük olduğu, ilave edilen yaban
mersini oranı arttıkça keklerin hacim indeksi değerlerinin önemli derecede (p<0.05)
azalma gösterdiği de tespit edilmiştir. Tüm keklerin simetri indeksi ve uniformite
indeksi değerleri ise benzer bulunmuştur (p>0.05). Genel beğeni açısından
tüm kekler benzer (p>0.05) puanlar almış olsalar da %24 yaban mersini
ilaveli keklerde tekstür ve çiğnenebilirlik puanlarında meydana gelen önemli (p<0.05)
düşüşten dolayı yaban mersini ilave oranında %24’ün üzerine çıkılmaması tavsiye
edilebilir.

References

  • [1] Velioğlu, S., 2000. Doğal antioksidanların insan sağlığına etkileri. Gıda 25(3): 167-176.
  • [2] Tosun, İ., Yüksel, S., 2003. Üzümsü meyvelerin antioksidan kapasitesi. Gıda 28(3): 305-311.
  • [3] Yılmaz, İ., 2010. Antioksidan içeren bazı gıdalar ve oksidatif stres. İnönü Üniversitesi Tıp Fakültesi Dergisi 17(2): 143-153.
  • [4] Derviş, E., 2011. Oral antioksidanlar. Dermatoz 2(1): 263-267.
  • [5] Gök, V., Kayacıer, A., Telli, R., 2006. Hayvansal ve mikrobiyal kaynaklı doğal antioksidanlar. Gıda Teknolojileri Elektronik Dergisi 2: 35-40.
  • [6] Tosun, İ., Karadeniz, B., 2005. Çay ve çay fenoliklerinin antioksidan aktiviteleri. Ondokuz Mayıs Üniversitesi Ziraat Fakültesi Dergisi 20(1): 78-83.
  • [7] Aydemir, B., Karadağ Sarı, E., 2009. Antioksidanlar ve büyüme faktörleri ile ilişkisi. Kocatepe Veteriner Dergisi 2(2): 56-60.
  • [8] Çaylak, E., 2011. Hayvan ve bitkilerde oksidatif stres ile antioksidanlar. Tıp Araştırmaları Dergisi 9(1): 73-83.
  • [9] Howard, L.R., Clark, J.R., Brownmiller, C., 2003. Antioxidant capacity and phenolic content in blueberries as affected by genotype and growing season. Journal of the Science of Food and Agriculture 83: 1238-1247.
  • [10] Kalt, W., McDonald, J.E., Donner, H., 2000. Anthocyanins, phenolics, and antioxidant capacity of processed lowbush blueberry products. JFS: Food Chemistry and Toxicology 65(3): 390-393.
  • [11] Connor, A.M., Luby, J.J., Tong, C.B.S., Finn, C.E., Hancock, J.F., 2002. Genotypic and environmental variation in antioxidant activity, total phenolic content, and anthocyanin content among blueberry cultivars. Journal of the American Society for Horticultural Science 127(1): 89-97.
  • [12] Zheng, Y., Wang, C.Y., Wang, S.Y., Zheng, W., 2003. Effect of high-oxygen atmospheres on blueberry phenolics, anthocyanins, and antioxidant capacity. Journal of Agricultural and Food Chemistry 51: 7162-7169.
  • [13] Dragovic-Uzelac, V., Savic, Z., Brala, A., Levaj, B., Kovacevic, D.B., Bisko, A., 2010. Evaluation of phenolic content and antioxidant capacity of blueberry cultivars (Vaccinium corymbosum L.) Grown in the Northwest Croatia. Food Technology and Biotechnology 48(2): 214-221.
  • [14] Bunea, A., Rugina, D.O., Pintea, A.M., Sconta, Z., Bunea, C.I., Socaciu, C., 2011. Comparative polyphenolic content and antioxidant activities of some wild and cultivated blueberries from Romania. Notulae Botanicae Horti Agrobotanici Cluj-Napoca 39(2): 70-76.
  • [15] You, Q., Wang, B., Cheng, F., Huang, Z., Wang, X., Luo, P.G., 2011. Comparison of anthocyanins and phenolics in organically and conventionally grown blueberries in selected cultivars. Food Chemistry 125: 201-208. [16] Asp, N.G., 1987. Dietary fiber-definition chemistry and analytical determination. Molecular Aspects of Medicine 9(1): 17-29.
  • [17] Smolin, L.A., Grosvenor, M.B., 1997. II. Energy-containing Nutrients. In Nutrition: Science and Applications, 2nd Edition, Edited by F. L. Orlando, Saunders College Publishing, USA.
  • [18] Nilüfer, D., Boyacıoğlu, D., 2003. Süt Ürünlerinde Diyet Liflerinin İngrediyen Olarak Kullanımı, Süt Ürünlerinde Yeni Eğilimler Sempozyumu, 22-23 Mayıs, İzmir, Türkiye, s. 239-244.
  • [19] Chen, H.C., Camire, M.E., 1997. Recovery of anthocyanins, pectin, and dietary fiber from cull lowbush blueberries. Journal of Food Quality 20: 199-209.
  • [20] Marlett, J.A., Cheung, T.F., 1997. Database and quick methods of assessing typical dietary fiber intakes using data for 228 commonly consumed foods. Journal of the American Dietetic Association 97(10): 1139-1151.
  • [21] Dreher, M.L., 2001. Dietary Fiber Overwiew. In Handbook of Dietary Fiber, Edited by: S.S., Cho and M.L., Dreher, Marcel Dekker, Inc., USA.
  • [22] Tuncel, B.N., Demirci, M., 2006. Farklı sıcaklık derecelerinde depolanan hamurların kek kalitesi üzerine etkilerinin araştırılması, Türkiye 9. Gıda Kongresi, 24-26 Mayıs, Bolu, Türkiye, s.521-522.
  • [23] Köklü, G., Özer, M.S., 2008. Pandispanya yapımında bazı yüzey aktif maddelerin kek nitelikleri üzerindeki etkileri, Çukurova Üniversitesi Fen Bilimleri Enstitü Dergisi 19(2): 78-87.
  • [24] AOAC, 1990. Association of Official Analytical Chemists. “Official Methods of Analysis”, 15th ed. AOAC, Washington, DC., USA.
  • [25] AOAC, 1995. Association of Official Analytical Chemists. “Total, Insoluble and Soluble Dietary Fiber in Food—Enzymatic-Gravimetric Method (Method 991.43) MES-TRIS Buffer”. Official Methods of Analysis, 16th ed. AOAC International, Gaithersburg, MD., USA.
  • [26] Işık, F., 2013. Salça Üretim Atıklarının Tarhana Üretiminde Kullanımı. Doktora Tezi, Pamukkale Üniversitesi, Fen Bilimleri Enstitüsü, Gıda Mühendisliği Anabilim Dalı, Denizli.
  • [27] Singleton, V.L., Orthofer, R., Lamuela-Raventos, R.M., 1999. Analysis of total phenols and other oxidation substrates and antioxidants by means of Folin-Ciocalteu Reagent. Methods of Enzymology 299: 152-178.
  • [28] Thaipong, K., Boonprakob, U., Crosby, K., Cisneros-Zevallos, L., Byrne, D.H., 2006. Comparison of ABTS, DPPH, FRAP, and ORAC assays for estimating antioxidant activity from Guava fruit extracts. Journal of Food Composition and Analysis 19: 669-675.
  • [29] Anonymous, 1995. The Manual of Hunter-Lab Mini Scan XE Colorimeter. Virginia: HunterLab Cooperation, U.S.A.
  • [30] AACC, 2000. Approved methods of the American Association of Cereal Chemists. Methods 10-91, 44-19, 46-13, 55-30, 56-11 (10th ed.). American Association of Cereal Chemists, Inc. St. Paul, Minnesota, USA.
  • [31] Cho, W.J., Song, B.S., Lee, J.Y., Kim, J.K., Kim, J.H.; Yoon, Y.H., Choi, J.Il., Kim, G.S., Lee, J.W., 2010. Composition analysis of various blueberries produced in Korea and manufacture of blueberry jam by response surface methodology. Journal of the Korean Society of Food Science and Nutrition 39(2): 319-323.
  • [32] Yemmireddy, V.K., Chinnan, M.S., Kerr, W.L., Hung, Y.C., 2013. Effect of drying method on drying time and physico-chemical properties of dried rabbiteye blueberries. LWT- Food Science and Technology 50: 739-745.
  • [33] De Souza, V.R., Pereira, P.A.P., Da Silva, T.L.T., Lima, L.C.O., Pio, R., Queiroz, F., 2014. Determination of the bioactive compounds, antioxidant activity and chemical composition of Brazilian blackberry, red raspberry, strawberry, blueberry and sweet cherry fruits. Food Chemistry 156: 362-368.
  • [34] Golding, J.B., Blades, B.L., Satyana, S., Jessupa, A.J., Spohr, L.J., Harris, A.M., Banos, C., Davies, J.B., 2014. Low dose gamma irradiation does not affect the quality, proximate or nutritional profile of ‘Brigitta’ blueberry and ‘Maravilla’ raspberry fruit. Postharvest Biology and Technology 96: 49-52.
  • [35] Aksoylu, Z., Çağındı, Ö., Köse, E., 2015. Effects of blueberry, grape seed powder and poppy seed incorporation on physicochemical and sensory properties of biscuit. Journal of Food Quality 38: 164-174.
  • [36] Cemeroğlu, B., 1986. Meyve ve Sebzelerin Bileşimi, Meyve ve Sebze İşleme Teknolojisi. Editörler: Cemeroğlu, B. ve Acar, J., Gıda Teknolojisi Derneği Yayın No: 6, Ankara, 506s.
  • [37] Toledo, I., Burlingame, B., 2006. Biodiversity and nutrition: A common path toward global food security and sustainable development. Journal of Food Composition and Analysis 19: 477-483.
  • [38] Lohachoompol, V., Srzednicki, G., Craske, J., 2004. The change of total anthocyanins in blueberries and their antioxidant effect after drying and freezing. Journal of Biomedicine and Biotechnology 5: 248-252.
  • [39] Topuz, A., Özdemir, F., 2004. Influences of gamma irradiation and storage on the capsaicinoids of sun-dried and dehydrated paprika. Food Chemistry 86: 509-515.
  • [40] Klimczak, I., Malecka, M., Szlachta, M., Gliszczynska-Swiglo, A., 2007. Effect of storage on the content of polyphenols, vitamin C and the antioxidant activity of orange juices. Journal of Food Composition and Analysis 20: 313-322.
  • [41] Michalczyk, M., Macura, R., Matuszak, I., 2009. The effect of air-arying, freze-drying and storage on the quality and antioxidant activity of some selected berries. Journal of Food Processing and Preservation 33: 11-21.
  • [42] Fang, Z., Bhandari, B., 2011. Effect of spray drying and storage on the stability of bayberry polyphenols. Food Chemistry 129: 11139-1147.
  • [43] Korus, A., 2011. Effect of preliminary processing, method of drying and storage temperature on the level of antioxidants in kale (Brassica oleracea L. var. acephala) leaves. LWT- Food Science and Technology 44: 1711-1716.
  • [44] Marlett, J.A., McBurney, M.I., Slavin, J.L., 2002. Position of the American Dietetic Association: Health implications of dietary fiber. Journal of American Dietetic Association 102(7): 993-1000.
  • [45] Çelik, İ., Işık, F, Gursoy, O, Yılmaz, Y., 2013. Use of Jerusalem artichoke (Helianthus tuberosus) tubers as a natural source of inulin in cakes. Journal of Food Processing and Preservation 37: 483-488.
  • [46] Gupta, M., Bawa, A.S., Semwal, A.D., 2009. Effect of barley flour incorporation on the instrumental texture of sponge cake. International Journal of Food Properties 12: 243-251.
  • [47] Oliete, B., Perez, G.T., Gomez, M., Ribotta, P.D., Moiraghi, M., Leon, A.E., 2010. Use of wheat, triticale and rye flours in layer cake production. International Journal of Food Science & Technology 45: 697-706.
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There are 47 citations in total.

Details

Journal Section Research Papers
Authors

Fatma Işık This is me

Ünkan Urgancı This is me

Figen Turan This is me

Publication Date August 11, 2017
Submission Date August 9, 2017
Published in Issue Year 2017 Volume: 15 Issue: 2

Cite

APA Işık, F., Urgancı, Ü., & Turan, F. (2017). Yaban Mersini İlaveli Muffin Keklerin Bazı Kimyasal, Fiziksel ve Duyusal Özellikleri. Akademik Gıda, 15(2), 130-138. https://doi.org/10.24323/akademik-gida.333664
AMA Işık F, Urgancı Ü, Turan F. Yaban Mersini İlaveli Muffin Keklerin Bazı Kimyasal, Fiziksel ve Duyusal Özellikleri. Akademik Gıda. August 2017;15(2):130-138. doi:10.24323/akademik-gida.333664
Chicago Işık, Fatma, Ünkan Urgancı, and Figen Turan. “Yaban Mersini İlaveli Muffin Keklerin Bazı Kimyasal, Fiziksel Ve Duyusal Özellikleri”. Akademik Gıda 15, no. 2 (August 2017): 130-38. https://doi.org/10.24323/akademik-gida.333664.
EndNote Işık F, Urgancı Ü, Turan F (August 1, 2017) Yaban Mersini İlaveli Muffin Keklerin Bazı Kimyasal, Fiziksel ve Duyusal Özellikleri. Akademik Gıda 15 2 130–138.
IEEE F. Işık, Ü. Urgancı, and F. Turan, “Yaban Mersini İlaveli Muffin Keklerin Bazı Kimyasal, Fiziksel ve Duyusal Özellikleri”, Akademik Gıda, vol. 15, no. 2, pp. 130–138, 2017, doi: 10.24323/akademik-gida.333664.
ISNAD Işık, Fatma et al. “Yaban Mersini İlaveli Muffin Keklerin Bazı Kimyasal, Fiziksel Ve Duyusal Özellikleri”. Akademik Gıda 15/2 (August 2017), 130-138. https://doi.org/10.24323/akademik-gida.333664.
JAMA Işık F, Urgancı Ü, Turan F. Yaban Mersini İlaveli Muffin Keklerin Bazı Kimyasal, Fiziksel ve Duyusal Özellikleri. Akademik Gıda. 2017;15:130–138.
MLA Işık, Fatma et al. “Yaban Mersini İlaveli Muffin Keklerin Bazı Kimyasal, Fiziksel Ve Duyusal Özellikleri”. Akademik Gıda, vol. 15, no. 2, 2017, pp. 130-8, doi:10.24323/akademik-gida.333664.
Vancouver Işık F, Urgancı Ü, Turan F. Yaban Mersini İlaveli Muffin Keklerin Bazı Kimyasal, Fiziksel ve Duyusal Özellikleri. Akademik Gıda. 2017;15(2):130-8.

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